Orecchiette with Chickpeas and Greens

Instructions

1. Bring a large pot of lightly salted water to a boil and add the broccoli rapini and pasta. Cook for about 11 minutes, until the pasta is al dente. Reserve 1 cup of the cooking water, then drain in a large colander.
2. While the pasta and broccoli rapini are cooking, heat a large pot over medium-low heat. Add the olive oil and swirl to coat. Add the garlic and red pepper flakes and stir until fragrant (about 1 minute), then add the chickpeas.
3. Add the drained pasta and broccoli rapini into the chickpea mixture and toss to combine, adding the reserved cooking water a few tablespoons at a time if needed. Add the lemon zest and lemon juice. Taste and adjust seasoning, adding salt and pepper if needed. Garnish with grated Pecorino cheese before serving.